This plantbased Carbonara Recipe is a REAL PASTA-BILITY

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the pasta.
2. In a high-powered blender, combine the cashews, onion powder, garlic powder, turmeric, nutritional yeast, salt, Indian black salt, soy sauce and 1/2 cup water. Blend on high until liquid and smooth.
3. Cook the spaghetti according to the package instructions.
4. Remove the cap from the king oyster mushroom (save it for another recipe) and chop the meaty part into small cubes.
5. Strain the chili oil if you prefer (optional), then reserve 1/4 cup of the pasta cooking water.
6. Heat a nonstick pan over medium heat and add the chili oil.
7. Sauté the mushroom cubes for 4-5 minutes, then add the dark soy sauce and sauté for a couple more minutes.
8. Pour the blended cashew mixture into the pan, then add the pasta and the reserved cooking water.
9. Fold the pasta into the sauce for 2-3 minutes.
10. Plate the pasta and finish with freshly cracked pepper to taste.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

MushroomCashewSpaghettiKing oyster mushroom